Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are so creamy, delicious, flavorful, and easy to make. Stuffed with chicken breast, Ricotta, Parmesan, and topped with a creamy Homemade Alfredo sauce, these stuffed shells are perfect for company or just a quick weeknight dinner.

Chicken Alfredo is one of my better half’s favorite meals, while my favorite meal is stuffed shells with creamy ricotta cheese. One day after looking around on Pinterest, I noticed about 30 or more recipes for Stuffed Shells with Chicken Alfredo. Who knew this was so popular in our culture these days?

I decided I wouldn’t mind trying out my own concoction of Chicken Alfredo Stuffed Shells after seeing a recipe by The Pioneer Woman, which probably ignited the other 30 plus recipes on Pinterest for Chicken Alfredo Stuffed Shells. I read through her deliciously inspiring looking recipe a little bit, then I decided to jump on the bandwagon and put my spin on this pasta dish.

I know most of you know this isn’t real Italian Food, it’s fun American food with a few Italian-Inspired ingredients. This isn’t a recipe that you can order any place in Italy, they will have no clue as to what you are even talking about. With that being said we can move forward.

I thought since I was getting a little creative with this stuffed shell recipe, that bacon should be included. BACON! You could use Panchetta if you like, it would definitely be another layer of delicious Italian flavor to this recipe. I had bacon on hand, so I totally decided to use it in my Chicken Alfredo Shells to add a nice smoky layer of flavor. Bacon makes everything better in my book. If you don’t eat bacon you can omit it, simple enough.

I also added chopped/torn basil to the top of my stuffed shells at the end. As you can see from the images it starts wilting fairly fast, so I would only add the torn basil toward the very end so it won’t look wilted upon serving it to your guests or family. It doesn’t change the flavor but looks little off to some. This is another step that can be omitted. You can use parsley if you like to add color to your casserole.

Let’s talk about the Alfredo sauce, this can be approached in two different ways. You can do what I did and make your own Alfredo sauce or you can take the easy way out and purchase Alfredo Sauce. It’s completely up to you. I prefer my own sauce, but have in the past used a jar or two of Alfredo Sauce in my sponsored posts in the past. There are some decent ones if you look around at the market.

Alfredo sauce is really simple to make, if you can make a homemade gravy, you can make Alfredo Sauce. I’m serious it’s almost that easy. Try it once and if it’s not as simple as I say, just come back and tell me and I will be happy to give you a few pointers to assist you in the future.

Chicken Alfredo Stuffed Shells are so creamy, delicious, flavorful, and easy to make. Stuffed with chicken breast, Ricotta, Parmesan, and topped with a creamy Homemade Alfredo sauce, these stuffed shells are perfect for a company or just a quick weeknight dinner.

Course:
Main Course

Cuisine:
American

Keyword:
Alfredo, chicken, Stuffed Shells

Servings: 8

Author: hmccallum

Ingredients

Alfredo Sauce

2 1/2cupsHeavy Creamwarmed

1/2cupWhole Milkwarmed

12tablespoonsUnsalted Butter

2cupsGrated Parmesan Cheese

1pinchGround Nutmeg

Kosher Saltto own taste

White Pepperto own taste

Chicken Alfredo Filling

2-6- ounce-Seasoned Boneless Skinless Chicken Breastscooked

24ouncesRicotta Cheese

3/4cupGrated Parmesan Cheese

1largeEgg

8Fresh Basil Leaveschopped

1/4cupFlat-leaf Parsleychopped

1smallOnion diced

Kosher Saltto own taste

White Pepperto own taste

Other Ingredients

20JumboPasta Shellscooked al dente

8-10slicesBaconcooked until crisp

1/4cupBasil or fresh Parsleychopped

Parmesan Cheeseto serve

Instructions

Alfredo Sauce

In a large skillet stir, add 2 1/2 cups of warm heavy cream add the unsalted butter, cook over medium heat just until the butter melts, stirring occasionally about 2 to 3 minutes, add the warm whole milk, and Parmesan cheese to the cream sauce in the large skillet. Season with the nutmeg, kosher salt, and white pepper.

Chicken Alfredo Filling

Season the boneless skinless chicken breasts on both sides with kosher salt and ground pepper. Heat a metal skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until done. Remove the chicken breasts, cool the cooked chicken until easy to handle then shred the chicken once cool.

Add 1 cup sauce to the bottom of a 9 x 13-inch glass baking dish. Using a spoon, fill each of the cooked pasta shells with the chicken mixture. Place them in the glass baking dish, then ladle the Alfredo Sauce over the top of the pasta shells. Bake for 30 minutes on 350 Degree F.